Description:



To Party and Good Voyage !!!

Let`s Drink to that !!!

Ingredients:


1¼ oz. gin
1½ oz. lime juice
2 dashes Angostura bitters -buy a portion this when you go to bar or a spirit shop.. not too expensive - really its cheap. ( if not - tis ok )
1 tsp. bar sugar
Sparkling water ( you can substitute 7up )


Directions:


Combine all ingredients except water with cracked ice in a cocktail shaker and shake well. Strain over ice cubes and pour into chilled Collins glass. Fill with water and stir gently. Serve with a swizzle stick.

Description:
The Bon Appetit De Luxe of genuinely tasting Pork meat for Meatlovers, Vegetarian wannabees, and Humanitarians alike. Savor the sumptious tasting `out of this world` delicacy with its tempting aroma from hell. that`ll make you mesmerize.... Hell Yeah!!!

Ingredients:
One helpless little pig (must not possess any educational backround of whatsoever), 1 box Anchor fresh milk, 1 korean festival mask, 1 bundle Lemon Grass, Pepper and Iodized salt.. Air Compressor. and Parsely (kahit wala na)

Directions:
Mix fresh milk, iodized salt and pepper in Air Compressor Spraying Can. Shake well and place cover.Then wear Korean festival mask to get the feel of it. you can dance a bit if you want. Stuff all lemon grass inside PIG. Insert Big large stick from anal cavity going out of the PIG`s Mouth. Then put on flame to grill. While turning over and over the PIG. Continously spray mixture to the PIG as pressure is being provided by the motorized Air Compressor.. continue until crisp and tasty.. and TADA...!!!!! there you go.

Description:
Today, before I went to work and decided that we would have Sinabunutang Manok for dinner -- a sort of chicken Szechuan kind of thing.. you know! -- for dinner . I was going to get everything ready to go; the chicken had already been cooked, and all She would have to do, She said over the phone when I called during my break, would be chop the peppers and the onions, get some broccoli out of the freezer, and start the rice.

The dinner was fabulous, though the guest didn't get to eat. They'd forgotten to start the rice and had to be at bay by 6. I saved some for the idiots, but as they say, and rightly so, it's just not the same left over instead of hot outta the pan.

Ingredients:
1 crazy chicken, 1/4 cup each of szechwan sauce, soy sauce, and peanut sauce.
You'll probably add more szechwan sauce later.
1/3 to 1/2 cup of that gooey syrup.
1 very healthy pile of garlic or even more garlic powder.
1 little shakyshaky of black pepper

Directions:
1. Kill Chicken . Make a bunch of rice -- white, brown, basmati, short grain, whatever you like -- for as many people as will be eating.
2. Immortalize Chicken by smashing in hard surface (Hampas Procedure Necessarry ) . Chop up a couple of green peppers. Chop up a big giant onion (or a whole bunch of scallions). Chop up some broccoli (I use frozen when fresh sucks or is too expensive)and espacially Chop off chickens ` head too. What else do you like? Pea pods? Bean sprouts? Gather those too. and stuff them altogether inside the chickens skinny but sexy body..(thats if your vestial or anything.. eeiiii..!!@#)
3. Cook meat or tofu in a large pan or wok on medium heat.Once cooked give it to the children outside who may have somehow smelled what yer trying to prepare.. to free them from thinking you are actually cooking something difficult . While this is happening, you're going to make the sauce.
4. In a small bowl or large liquid measuring cup (like a 1-quart Pyrex one), mix together the following (The Sauceman himself wrote this part):

You can always add water, but you want it sorta glazy.
It will be very strong to taste but will mellow with the green peppers & onions.

OK. I'm back now. You've made the syrup, the meat/tofu is done, the rice is almost done.

5. Throw your veggies into the pan, broccoli first, the other stuff a couple of minutes later to prevent sogginess.
6. Once that stuff is hot all the way through, thrown on the sauce and cook only until it's heated.
7. Dish out over rice and stuff yourself silly.

The good thing about this recipe is that you can play with it endlessly. You can add corn starch to the sauce before pouring to thicken it if you so desire, for example. You can add more of one thing, omit other things altogether... Jim has made this sauce with ingredients like peanut butter, orange juice, and brown sugar. You really can use whatever's on hand to make it yummy -- it's a surprise every time that way, and it's never bad.

Enjoy!

Ingredients:
Ingredients

5 (small sized) surume-ika (Japanese common squid)

1/2 cup glutinous rice"mochi-gome"

4 inch konbu

sake, mirin, sugar, soy sauce, salt




Directions:


Put konbu into the pressure cooker and pour 2 cups water.

Leave for 1 hour.

Wash glutinous rice and soak in water for 1 hour. And drain.

Remove arms, guts and cartilage out of squid, and wash inside.

Stuff squid with 2 teaspoons of glutinous rice and fasten hem with the

toothpick. Don't stuff too much, because glutinous rice swell twice and

squid shrink.

Put squid into the pressure cooker. Add 2 tablespoons sake, 1

tablespoon mirin, 1 tablespoon sugar and a pinch of salt and a little bit

soy sauce. Put drop-lid on the ingredients and cover with lid and heat.

After weight of pressure cooker start to turn, boil for 10 minutes and

stop to heat. When pressure become flat, take off lid. Simmer for more

10 minutes until well seasoned.